With the great Marco Pierre White a couple of weeks ago.

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What does success look like in a restaurant? For Lewis King of The Old Bank, it’s simple: “bums on seats.” Because in reality, success comes down to consistency. Creating an experience people want to come back to. Building trust over time. And keeping tables full in an industry where margins are tight and pressure is constant. It’s a reminder that behind every great dish is a business that has to work.

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We’re delighted to bring a touch of floral artistry to South Kensington this season

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Cold smoked mackerel, scallop-kale mousse, dragon fruit... / freshly smoked with cherry wood/....

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Reducing waste is about sustainability and running a better business. From controlling everyday costs to designing menus that minimise spoilage, the most successful kitchens are constantly looking for ways to get more from what they use. Because every pound saved behind the scenes is a pound that can be reinvested into better ingredients, and a better guest experience.

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From local produce and supplier relationships to seasonality and provenance, these Norfolk chefs explain how ingredients shape the way they cook. For many, great dishes don’t start with technique or trends. They start with what’s available, what’s in season, and the quality of the produce around them. Because when you begin with great ingredients, everything else follows.

With the great Marco Pierre White a couple of weeks ago.

Paul Warner

Paul Warner